Meatball frittata recipe
Make leftovers go that bit further with a speedy frittata with golden cheese and vibrant veggies throughout. Top with crumbled salad cheese to add a tanginess to cut through the bold flavours from the meatballs.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 511 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 460g leftover pasta mixture
- 8 leftover meatballs, halved
- 6 large eggs, lightly whisked
- 50g reduced-fat mature cheese, finely grated
- 2 tsp Dijon mustard
- 15g fresh parsley, leaves, picked and finely chopped
- 100g cherry tomatoes, halved
- 40g reduced-fat salad cheese, crumbled
- 50g rocket, to serve
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 511.0kcal
- Fat
- 28g
- Saturates
- 11g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 28.0gProtein 33.0gFibre 3.8g
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- Preheat the grill to medium-high. Heat the oil in a 22cm ovenproof frying pan over a medium heat. Add the pasta and halved meatballs and warm through for 2 mins.
- Mix the eggs with the Cheddar, mustard and parsley; season well.
- Pour over the pasta mixture, swirling and pressing down with the back of a fork to evenly submerge.
- Scatter over the tomatoes and crumbled feta. Cook for 4-5 mins until the egg has set, then transfer to the grill for 3-4 mins until cooked through and golden on top.
- Set aside for 2 mins before loosening at the sides and inverting onto a board. Top with the rocket to serve.
- Cook's tip: To stretch this further, slice into 6-8, then stuff into rolls with mayo and lettuce for a simple lunch
- See more Frittata recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
